Sumac

Sumac is a spice made from the dried, ground berries of the *Rhus* species of plants, native to the Mediterranean region and the Middle East. The berries are typically dried and then ground into a coarse powder, which has a deep red colour and a tart, lemony flavour.

Sumac is primarily used as a spice to add a sour, fruity flavour to dishes. It is commonly sprinkled over grilled meats, fish, and vegetables, and is a key ingredient in spice blends like za'atar. Manufacturers may use it to enhance the flavour profile of savoury foods such as dips, dressings, and marinades.

Sumac is not classified as a food additive in the UK and is used as a spice. It is a source of antioxidants, and some research has explored its potential health properties, though more robust studies are needed. EFSA has not evaluated sumac as a food additive. Evidence regarding specific health benefits or risks at typical dietary intakes is limited and requires further investigation.